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It took me several tries to perfect my own version of vegan Sloppy Joe filling.  The last attempt set my mouth on fire!  Technically, it’s a bit too thin to use as a sandwich filling.  It’s more like a thick soup.  You can adjust the water quantity if you like.

I’m avoiding processed grains, so I chose to eat my creation over boiled, mashed sweet potato instead of bread.  This is Plant Powered NSNG (No Sugar No Grains).  PPNSNG.

Sloppy Lentils Over Sweet Potato, with Avocado

Sloppy Lentils Over Sweet Potato, with Avocado

INGREDIENTS:

Coconut oil

6 cloves garlic, minced
1 onion, chopped
2 green peppers, chopped
2 carrots, chopped
20 crimini mushrooms, sliced

dash garlic powder (I like garlic!)
1/4 t black pepper
1/2 t BBQ seasoning blend (Omit if you don’t have it. I found mine in the bulk spices area of my food Co-op)
1 t salt
3 t chili powder
4 t oregano

2 cups lentils, rinsed (I like to use a combo of red and green)
1 can (28 oz) crushed tomatoes with basil
4 cups water
1 vegan broth cube

2 T mustard

ASSEMBLY:

Use a large soup pot.  Use about 1/2 T oil to saute the veggies and spices for several minutes on medium heat.  Add the lentils, tomatoes, water and broth cube.  Simmer covered for 1/2 hour.  Add the mustard and simmer for another 1/2 hour, until the lentils are fully cooked.  Turn off the stove and let rest uncovered for 10 minutes.  Freeze in 1 pint size wide mouth canning jars.  Makes about 7 pints.

Sloppy Lentils

Sloppy Lentils

This is heavenly with slices of ripe avocado.

Avocado

Avocado

This is the soup that I eat at least 3 days per week.  It’s my “go-to” lunch entree when at work.  I just grab a jar from my freezer in the morning, and then heat and eat in the same 1 cup wide-mouth glass jar.

CHOP THESE VEGGIES:  (It goes really fast if you use the slicing blade of a food processor)

1 large onion
5 cloves garlic (mince)
2 carrots
1 medium head cauliflower
20 crimini mushrooms
28 oz crushed organic tomatoes with basil OR 5 medium tomatoes

(I slice tomatoes by hand using a really sharp knife that only gets used for tomatoes.  That way, my “tomato knife” doesn’t get dull.  Who enjoys slicing tomatoes with a dull knife?  Not me!)

COMBINE THESE SEASONINGS:

4 t tarragon
3 t paprika
2 t thyme
3 t veggie broth powder
1 t salt
1/4 t black pepper
dash granulated garlic
2 bay leaves

SET ASIDE:

1 C rinsed lentils (whatever kind you like)
6 C water
1 T dijon mustard

ASSEMBLY:

Use a large soup pot.  On medium heat, melt 1/2 T coconut oil.  Saute the veggies with the seasonings (start with the onion and garlic, then gradually add the other veggies).  Add the lentils, water and mustard.  Simmer for about an hour, or until the lentils are cooked.  Add more water if needed, depending on how thick you like it.  Portion in 1 cup or 1 pint jars and freeze.  Makes about 17 cups.

NSNG = No Sugar No Grains

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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